“Creamy” Tomato Soup

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As the weather starts getting colder I begin thinking about a nice hot bowl of soup and one of my favorite soups is Tomato.  I adapted this recipe from a Cooking Light version that used fresh tomatoes.  Since good fresh tomatoes are hard to find in the middle of winter I changed a few things and came up with this one using Red Gold Tomato products.



“Creamy” Tomato Soup


  • 1 can(46oz) of Red Gold Tomato Juice
  • 2 cans(14.5 oz each) of Red Gold Whole Tomatoes
  • 2 cans(14.5 oz each) of Red Gold Crushed Tomatoes
  • 6-8 tablespoons of Basil Pesto
  • 1 cup skim or 1% milk
  • 1 8oz package of 1/3 fat Cream Cheese
  • Salt and Pepper to taste


  1. Bring tomatoes and tomato juice to a boil in a large dutch oven or stock pot.
  2. Reduce heat and simmer for 20 minutes to soften whole tomatoes.
  3. Break up whole tomatoes with potato masher.
  4. Add basil pesto - I use my own pesto made during growing season and frozen in ice cube trays but, commercial pesto works great too.
  5. Add in cream cheese and milk and stir to melt the cream cheese.
  6. At this point you will need to blend to hot soup to make it thick and creamy. I use an stick or immersion blender and blend it in the soup pot. You can also work in batches and use a blender. Just to be sure to use your hot liquid precautions so you don't have hot red mess all over you and the kitchen.
  7. Salt and Pepper to taste and cook an additional 10 minutes to thicken.

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